Introduction to the Recipe
Peanut Butter Sheet Cake is a delightful fusion of comfort and indulgence, perfect for those who cherish the rich, creamy taste of peanut butter. This recipe stands out for its simplicity, making it an ideal choice for both novice and experienced bakers. The cake’s moist, fluffy texture combined with the smooth, decadent peanut butter frosting creates a harmonious blend that’s hard to resist. Whether it’s for a family gathering, a casual get-together, or just a sweet craving, this cake promises to be a crowd-pleaser, offering the classic charm of a sheet cake with the irresistible allure of peanut butter.
Ingredients and Substitutions
The key to a perfect Peanut Butter Sheet Cake lies in its ingredients. Essential components include:
- Peanut butter: The heart of the recipe, providing a rich and nutty flavor.
- Butter: Adds moisture and richness.
- Buttermilk: Contributes to the cake’s tender crumb.
- Brown sugar: Imparts a deep, caramel-like sweetness.
- Baking soda: A leavening agent that helps the cake rise.
For substitutions:
- Replace peanut butter with almond butter for a different nut flavor.
- Use a mix of milk and vinegar as a buttermilk substitute.
- Swap brown sugar with coconut sugar for a healthier alternative.
- In the absence of baking soda, baking powder can be used, though it may alter the texture slightly.
Step-by-Step Baking Process
- Preparation: Preheat your oven to 350°F (175°C). Grease a 13×9 inch baking pan.
- Dry Ingredients: In a large bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, ¾ cup of firmly packed light brown sugar, ¾ teaspoon of baking soda, and ¾ teaspoon of salt.
- Wet Ingredients: In a saucepan, combine 1 cup of water, ¾ cup of unsalted butter, and ¼ cup of oil. Bring to a boil. Remove from heat and stir in ½ cup of creamy peanut butter until smooth.
- Combine: Pour the peanut butter mixture over the dry ingredients. Mix until just combined. Let it cool for 5-10 minutes.
- Final Batter: Whisk together ½ cup of buttermilk, 2 large eggs, and 1 ½ teaspoons of vanilla extract. Stir this into the batter until smooth.
- Bake: Pour the batter into the prepared pan. Bake for 30-32 minutes or until a toothpick inserted comes out clean.
Making the Peanut Butter Frosting
For the frosting:
- Combine ½ cup of buttermilk, 10 tablespoons of unsalted butter, ⅔ cup of creamy peanut butter, and a pinch of salt in a saucepan over medium heat.
- Once the butter melts, increase the heat and bring to a boil. Immediately remove from heat.
- Stir in 4 cups of powdered sugar and 1 teaspoon of vanilla extract until smooth.
- Pour over the warm cake, spreading evenly with a spatula.
Decoration and Serving Suggestions
- Decorating: For a visually appealing finish, sprinkle chopped peanuts or mini chocolate chips on top of the frosting. You can also drizzle melted chocolate for an extra touch of elegance.
- Serving: Cut the cake into squares and serve at room temperature. It pairs wonderfully with a cup of coffee or a glass of cold milk. For a festive touch, serve with a scoop of vanilla ice cream.
FAQs Section
Can I make this cake gluten-free?
- Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend.
How should I store the cake?
- Store the cake at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate it.
Can I freeze the cake?
- Yes, you can freeze the cake without the frosting for up to 2 months. Thaw and add frosting before serving.
Is there a vegan alternative for this recipe?
- For a vegan version, use plant-based butter, a suitable egg substitute, and vegan buttermilk (mix of plant milk and vinegar).
Can I use natural peanut butter?
- It’s best to use commercial creamy peanut butter as natural peanut butter can separate and affect the cake’s texture.
Conclusion
This Peanut Butter Sheet Cake with Peanut Butter Frosting is a delightful treat that balances simplicity with indulgent flavors. Remember, the key to a perfect cake lies in following the recipe closely and using quality ingredients. Don’t hesitate to experiment with substitutions to cater to dietary needs. Whether you’re a seasoned baker or new to the kitchen, this recipe is sure to yield a deliciously moist cake with rich, creamy frosting that’s perfect for any occasion. Happy baking, and enjoy the sweet rewards of your efforts!
Peanut Butter Sheet Cake with Peanut Butter Frosting
Equipment
- 13x9 inch baking pan
- Medium saucepan
- Large mixing bowl
- Whisk
- Spatula
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ¾ cup light brown sugar firmly packed
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup water
- ¾ cup unsalted butter
- ¼ cup canola or vegetable oil
- ½ cup creamy peanut butter
- ½ cup buttermilk
- 2 large eggs
- 1 ½ teaspoons vanilla extract
For the Frosting:
- 4 cups powdered sugar
- ½ cup buttermilk
- 10 tablespoons unsalted butter
- ⅔ cup creamy peanut butter
- ¼ teaspoon salt heaping
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Grease a 13x9 inch baking pan.
- Mix Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, and salt.
- Prepare the Peanut Butter Mixture: In a medium saucepan, combine water, butter, and oil. Heat over medium heat until the butter is melted. Bring to a boil, then remove from heat and stir in the peanut butter until smooth.
- Combine Wet and Dry Ingredients: Pour the peanut butter mixture over the dry ingredients. Stir until just combined. Allow to cool for 5-10 minutes.
- Add Eggs and Buttermilk: In a separate bowl, whisk together buttermilk, eggs, and vanilla extract. Gradually stir this mixture into the batter until smooth.
- Bake the Cake: Pour the batter into the prepared pan. Bake for 30-32 minutes, or until a toothpick inserted in the center comes out clean.
- Make the Frosting: While the cake is baking, prepare the frosting. In a saucepan, combine powdered sugar, buttermilk, butter, peanut butter, and salt. Cook over medium-low heat until the butter melts, then increase the heat to medium and bring to a boil. Remove from heat and stir in vanilla extract.
- Frost the Cake: Once the cake is done and still warm, pour the frosting over it. Use a spatula to spread the frosting evenly.
- Serve: Allow the cake to cool before cutting into squares. Serve and enjoy!
Notes
- For a lighter frosting, you can reduce the amount of powdered sugar.
- The cake can be stored at room temperature for up to 3 days.
- If using natural peanut butter, ensure it's well mixed to avoid oil separation.